294K views · 679 reactions | Street corn salmon | Miguels cookingwithfire | Facebook
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On #MilkStreetRadio, J. Kenji López-Alt shares the best tip we’ve gotten in ages: how to cook salmon with no oil spatter and no white stuff. The answer is the Japanese method of preparing breakfast salmon, called shiozake. Essentially dry brining, you salt the salmon and leave it uncovered in the fridge overnight; this reduces moisture loss, he explains, because it helps break down the muscle protein myosin, causing it to bind to water better. When the salmon retains water, it also retains the “
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